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4.43 from 121 ratings

Watermelon Cupcakes

Make these fun summer watermelon cupcakes! Bright green cupcakes with buttercream frosting that tastes like watermelon! Add mini chocolate chips for the watermelon seeds!
Prep Time10 minutes
Cook Time15 minutes
Additional Time1 hour
Total Time1 hour 25 minutes
Course: Dessert
Cuisine: American
Keyword: kool aid buttercream, one in a melon party supplies, summer cupcakes, watermelon buttercream with kool aid, watermelon cupcakes, watermelon frosting
Servings: 12 cupcakes
Author: Beth

Equipment

Ingredients

Cupcakes

  • ½ cup (113g) unsalted butter, room temperature 1 stick
  • ¾ cup (149g) granulated sugar
  • 2 large egg whites
  • ½ cup (114g) sour cream
  • ¼ cup (59ml) milk I used skim
  • 1 tsp vanilla extract
  • 1 ¼ cup (150g) all purpose flour
  • 1 tsp baking powder
  • ¼ tsp salt
  • leaf green food coloring by wilton or similar light green food coloring

Watermelon Frosting

  • 1 ½ cups (339g) unsalted butter, room temperature 3 sticks
  • 3-4 cups (339-454g) powdered sugar
  • ½ tsp powdered watermelon kool aid mix
  • small amount of red gel food coloring to give the buttercream a pinkish color
  • mini chocolate chips

Instructions

CUPCAKES

  • Preheat the oven to 350º F. Line a muffin pan with muffin liners.
  • In a mixing bowl combine the butter and sugar, beat using an electric mixer, 1-2 minutes until fluffy. Add in the egg whites, sour cream, milk, and vanilla extract. Beat lightly with the electric mixer. In a separate mixing bowl combine the flour, baking powder, and salt. Gradually add the flour mixture to the wet ingredients a few spoonfuls at a time. Mix until just incorporated. Add in a small amount of Wilton’s “leaf green” gel food coloring until you get your desired green color.  Fill the muffin liners 1/2-3/4 full.
    1/2 cup (113g) unsalted butter, room temperature, 3/4 cup (149g) granulated sugar, 2 large egg whites, ½ cup (114g) sour cream, 1/4 cup (59ml) milk, 1 tsp vanilla extract, 1 ¼ cup (150g) all purpose flour, 1 tsp baking powder, 1/4 tsp salt, leaf green food coloring by wilton
  • Bake for 17-19 minutes at 350º F or until a few moist crumbs remain on a toothpick when inserted into the center. Allow the cupcakes to cool completely before adding the frosting.

Watermelon Frosting

  • In a mixing bowl beat the butter with an electric mixer until smooth, about 2 minutes.
    1 1/2 cups (339g) unsalted butter, room temperature
  • Add in 2 cups of powdered sugar and the watermelon kool aid powder, beat together.
    3-4 cups (339-454g) powdered sugar, 1/2 tsp powdered watermelon kool aid mix
  • Add in more powdered sugar as you see fit, up to 2 more cups,
  • A small amount of red food coloring (to give the frosting a pinkish color), mixing one last time with an electric mixer until it's smooth and combined.
    small amount of red gel food coloring

How to assemble

  • Place the buttercream in a large piping bag fit with a 1m wilton piping tip. Push the buttercream down into the bag. Pipe the buttercream onto the cupcakes, starting in the center of the cupcake, swirling out, and then swirling back into the center, progressively stacking the frosting as you get to the center.
  • Add mini chocolate chips on top of the buttercream.
    mini chocolate chips

Video

Notes

We got our super bright green cupcake liners at Party City – they really seem to match the Watermelon Cupcakes perfectly!

Nutrition

Calories: 509kcal | Carbohydrates: 51g | Protein: 2g | Fat: 34g | Saturated Fat: 21g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 89mg | Sodium: 122mg | Potassium: 58mg | Fiber: 1g | Sugar: 43g | Vitamin A: 1039IU | Vitamin C: 1mg | Calcium: 33mg | Iron: 1mg